recipes
Rethink How You Fire Up the Grill
(Culinary.net) When you think about summer foods and outdoor gatherings, one of the first things that often comes to mind is, of course, grilling. It’s delicious, fun and perfect for the summer heat. Grilling is popular during the warm months simply for the vast amount of different foods that can be created and devoured, plus you’re outside enjoying the sunshine.
Many love to grill kebabs, fajitas and the classics: hamburgers, hot dogs and bratwursts. However, this recipe is far from those signature meats yet you still get that charred, mouthwatering taste you crave every summer (with a sweet, juicy shift).
This Grilled Pineapple with Lime Dip is sweet and tangy but also packs the flavor of summer from a flaming grill. It’s a summertime twist perfect for a change up from the classics.
Begin by creating a marinade for the pineapple and letting it chill. The Lime Dip is simple yet smooth and sweet with cream cheese, yogurt, honey and brown sugar. It also has a hint of lime juice and tangy lime zest to give it that fresh taste every summer meal needs.
Once the dip is complete, it’s time for the best part: firing up the grill. Grill the pineapple wedges on each side until they are ready to be served with the dip. It’s that easy, and all those flavors combine to create an unexpected culinary combination.
Next time the grill is calling your name, think outside the box. This is a light, vegetarian dish many will love during the hottest time of the year. Try something new this season and don’t be afraid, the outcome is wholesome and, simply put, delicious.
Find more summer grilling recipes at Culinary.net.
Watch video to learn how to make this recipe!
Grilled Pineapple with Lime Dip
- 1 pineapple
- 1/4 cup brown sugar
- 2 tablespoons lime juice
- 3 tablespoons honey
Lime Dip:
- 8 ounces cream cheese, softened
- 1/2 cup plain yogurt
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 2 teaspoons lime zest
- Peel pineapple; cut into wedges.
- In resealable plastic bag, combine brown sugar, lime juice and honey. Add pineapple wedges, seal bag and turn to coat. Refrigerate 1 hour.
- To make Lime Dip: In small bowl, beat cream cheese until smooth. Beat in yogurt, honey, brown sugar, lime juice and lime zest. Cover and refrigerate.
- Heat grill to medium heat.
- Remove pineapple wedges from plastic bag; discard marinade. Grill pineapple wedges, covered, 3-4 minutes on each side, or until golden brown.
- Serve with Lime Dip.
SOURCE:
Culinary.net
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Recipe of the Week
A Bold and Flavorful Al Fresco Favorite
Al Fresco Favorite: Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor like Street Corn-Inspired Stuffed Sweetpotatoes.
A Bold and Flavorful Al Fresco Favorite
(Feature Impact) Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor.
Inspired by the bold flavors of Mexican street corn, or elotes, these Street Corn-Inspired Stuffed Sweetpotatoes can serve as a hearty vegetarian entree, a colorful side dish to pair with grilled fare or the centerpiece of a casual build-your-own dinner spread alongside chilled drinks and easy conversation with loved ones. Providing a naturally creamy base, sweetpotatoes serve as the open-faced vessel for fresh (or frozen) roasted corn, lime juice, mayo, Greek yogurt, cilantro, jalapeno and Parmesan or cotija cheese.
Different from other potatoes using adjectives like white, red or russet to describe an entirely different vegetable, sweetpotatoes – one word as adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion and make it part of the actual nomenclature rather than an adjective – are rich in vitamins A and C, minerals, antioxidants, fiber and potassium, all of which are good for overall health.
Find more recipes to elevate outdoor dining season at ncsweetpotatoes.com.
Watch video to see how to make this recipe!
Street Corn-Inspired Stuffed Sweetpotatoes
Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission
Servings: 2
- 4 medium sweetpotatoes
- 2 tablespoons light or regular mayonnaise
- 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
- 1 lime, juice only
- 2 green onions, sliced1/3 cup chopped cilantro
- 1/3 cup fresh shredded Parmesan or cotija cheese
- 1 tablespoon butter
- 2 ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
- 1 jalapeno, seeds and pith discarded, minced
- 1 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- To cook sweetpotatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
- In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
- Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
- Add jalapeno to skillet with corn, stir and cook 2 minutes.
- Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
- Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
- Slice cooked sweetpotatoes open and stuff with corn filling.
SOURCE:
North Carolina Sweetpotato Commission
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Last Updated on July 3, 2026 by Daily News Staff
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Pair Summer Favorites with a Simple
Potato Salad
(Family Features) Ideal for
neighborhood cookouts, quick family dinners and anything in between, potato
salad is a tried-and-true summer favorite. This version from Cookin’ Savvy
comes together in a snap so you can spend more time enjoying the sun and less
time in the kitchen. Pair this easy potato salad with more warm-weather recipe
inspiration found at Culinary.net.
Watch video to see how to make this recipe!
[youtube https://www.youtube.com/watch?v=rhUIPGWfbrw?si=UJ2zY8g_aHMcWTsV&controls=0]
Potato Salad
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 3 pounds
potatoes - 4 boiled
eggs, coarsely chopped - 2 dill
pickles - 1 tablespoon
garlic powder - 1 tablespoon
onion powder - 1 package
(2 1/2 ounces) real bacon pieces - 2 cups
mayonnaise - 2 tablespoons
mustard - salt, to taste
- pepper, to taste
- smoked paprika, for garnish
- Coarsely chop potatoes. In Dutch
oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. - Add garlic powder, onion powder,
bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste.
Mix well. - Transfer to large bowl and
refrigerate 1-2 hours. Garnish with smoked paprika.
SOURCE:
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
Nourishing Our Heroes: Eight Years of Impact at Phoenix VA’s Veggies for Veterans
(Feature Impact) Summer heat can be tough to beat without a cool, refreshing game plan. Cool off when the temperatures climb by turning to frozen make-ahead treats that can make almost any sweltering afternoon feel like a beach vacation.
Staying comfortable is simple with Grapes from California, which take “cool” to the next level. Freezing them turns each grape into its own mini sorbet – just rinse, dry and freeze for 2 hours, or try these easy recipes that give everyone something to enjoy.
As a naturally healthy, refreshing, juicy and hydrating solution, grapes can become your summer go-to. To find more frozen solutions, visit GrapesFromCalifornia.com.
1. Chocolate-Dipped Frozen California Grape and Yogurt Clusters – Fresh grapes add a bright, juicy pop of flavor to tangy yogurt and rich chocolate in these irresistible frozen clusters that are light, refreshing and perfectly balanced for summer snacking. Make a batch and keep them ready for warm afternoons or casual backyard get-togethers.
SOURCE:
California Table Grape Commission
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